Squash stock refers to a thick or thin fluid acquired by simmering different varieties of squash in a variety of liquids.
How to Make Squash Stock?
Ingredients used Squash Stock- There are over a hundred different varieties of squash that are cultivated all over the world. Winter squash like spaghetti squash, butternut squash, turban squash, patty pan squash, red Kuri Squash, sweet pumpkins along with summer squash like zucchini, crookneck squash and Hubbard squash are all used to make squash stock. Whole squash is diced into large pieces and then simmered with a range of ingredients. Vegetable scraps, tomato leftovers, water, salt, pepper, wine, beer, or milk may be added to the vegetables to add flavor. Herbs and spices like garlic, chives, marjoram, oregano, thyme and fresh parsley are added to the water as required.
Equipment Needed to Make Squash Stock-A long stock pot with a wide neck and a tight lid is recommended for making squash stock.
Preparation Overview of Squash Stock- The squash and vegetables are simmered on low heat for 25 minutes to 45 minutes to make the stock. Another method of making squash stock is by roasting the vegetables and then simmering it in a wine, milk or water base to make the stock. Squash stock should be simmered only for one hour as extra cooking time can destroy the nutrients in the vegetable.
Popular Recipes with Squash Stock
Squash has a delicate, sweet nutty taste that is ideal for vegetable soups. Stock prepared from this vegetable is commonly used to thicken vegetable soups and gravies. Squash stock is added to popular dishes like Vegetarian French onion soup, minestrone soup, cream of vegetable soup and vegetable and lentil soup. The stock can also be used to meat dishes but it is to be used sparingly as it may lend a sweet taste to the dish.
Nutritional Value of Squash Stock
A single serving of squash stock contains 8371.42 IU of Vitamin A, 26.88 mg of Vitamin C, 0.71 mg of manganese, 581.07 mg of potassium, 64.19mg of magnesium and 5.19g of dietary fiber.